Eat Free by Rhiannon Lawrence

Author:Rhiannon Lawrence
Language: eng
Format: epub
Publisher: Bonneville Books
Published: 2011-12-15T00:00:00+00:00

Moroccan Lamb Burgers

Fresh ground spices yield much more flavor than prepackaged ground spices. I keep small glass containers of cumin seed, coriander seed, fennel seed, and others. When needed, I roast the seeds in a small skillet with a drop of olive oil until browned. I then use my pestle and mortar to grind exactly what I need. The flavor is vastly different. You won't use prepackaged dried spices once you try this method.

Lamb Burger:

• 2 lbs. Ground lamb

• 1 Tbsp. fresh ground cumin

• 1/2 tsp. cayenne

• Dash of nutmeg

• 1 tsp. ground fennel

• 1 tsp. ground coriander

• Fresh ground black pepper

• 1/2 tsp. sea salt

• 1/4 cup chopped cilantro

• 1 squeeze lemon over fresh chopped cilantro

• 1/4 cup chopped mint

• Gluten-free hamburger buns

• Arugula

• Cherry tomatoes chopped in half

Ajvar mayo (roasted red pepper sauce):

• I buy ajvar, a red pepper hummus, at a local specialty foods market and mix it with a natural mayonnaise.

• 1 cup mayonnaise (I use Lemonaise Light)

• 1 (7.25- to 10-oz.) jar roasted red peppers, drained

• 2 cloves garlic

• Sea salt

• 18 tsp. fresh ground black pepper

• 1/2 tsp. white vinegar

Heat grill to medium-high.

In medium bowl, gently fold together ground lamb, cumin, cayenne, nutmeg, fennel, coriander, pepper, sea salt, cilantro, lemon, and mint. Shape mixture into 4 equal-sized burgers.

Lightly oil grill. Place burgers on grill and cover. Cook until grill marks are visible on first side, 4–5 minutes. Turn over and cook until grill marks are visible on the other side and burger is cooked through, another 4–5 minutes. Burgers will still be slightly pink inside for medium-rare burgers.

Serve on gluten-free buns or bed of arugula. Top with halved cherry tomatoes and Ajvar mayo.

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